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White Sturgeon & Sterling Caviar
Duration:
30:00
Level:
Difficult
We hold many dinners all over the country and we are always looking for new products and new ingredients to elevate our dishes. One of the products that we came across this year and have been really excited about is Sterling Caviar.
This farm-raised caviar from California has a really clean taste. We use it in a variety of dishes from canapés to main courses. In this recipe, we are using caviar to highlight the Sturgeon. Through our international travels, we’ve encountered Sturgeon on menus a lot more than we see it in the US, so we thought it would be a fun fish to create a recipe with. Some may be a little intimidated or just not familiar with Sturgeon, so this recipe can be a great introduction.
Step by Step Guide
Step 1
In a pot, add all the ingredients and bring to a boil. Whisk slowly to dissolve the sugar and salt. Once the liquid has boiled, cool it down to 4°C/40°F or below.
Step 2
Place the fish in the brine for 10 minutes, then remove it and pat it dry.
Step 3
Place inside of the vacuum bag and add a little bit of olive oil. Using the soft compression feature, vacuum pack the bag.
Step 4
Place it in the water bath with the circulator set to 57°C/135°F.
Step 5
Cook the fish sous vide for 12 minutes.
Step 6
Remove from the water bath. Using a wired rack, open the bag and allow the fish to rest on the rack to drain the excess liquid from the cooking process.
Step 7
Torch each of the fillets for a few seconds.
Step 8
After torching, add a little bit of olive oil to cover the surface of the fish.
Step 9
Using an offset spatula, carry the fish to the center of your plate.
Step 10
Using two quenelle spoons, form a caviar quenelle and place it on the top of the fish. Serve immediately while the fish is still hot.
Step by Step Guide
Step 1
In a pot, add all the ingredients and bring to a boil. Whisk slowly to dissolve the sugar and salt. Once the liquid has boiled, cool it down to 4°C/40°F or below.
Step 2
Place the fish in the brine for 10 minutes, then remove it and pat it dry.
Step 3
Place inside of the vacuum bag and add a little bit of olive oil. Using the soft compression feature, vacuum pack the bag.
Step 4
Place it in the water bath with the circulator set to 57°C/135°F.
Step 5
Cook the fish sous vide for 12 minutes.
Step 6
Remove from the water bath. Using a wired rack, open the bag and allow the fish to rest on the rack to drain the excess liquid from the cooking process.
Step 7
Torch each of the fillets for a few seconds.
Step 8
After torching, add a little bit of olive oil to cover the surface of the fish.
Step 9
Using an offset spatula, carry the fish to the center of your plate.
Step 10
Using two quenelle spoons, form a caviar quenelle and place it on the top of the fish. Serve immediately while the fish is still hot.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
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